What color of pork is normal and what is the bright red meat color?

Good pork is reddish or bright red, and unsafe pork is often dark red or purple. The thickness of pig fat layer is suitable (generally accounting for about 33% of the total), clean and white, without yellow color. Healthy pork has an inspection stamp on its carcass.

In addition, it can also be identified by cooking. Bad pork in the pot contains a lot of water, without the fragrance of pork, and there is no thin fat layer in the soup. It's hard to bite the meat with your mouth, and the muscle fibers are thick.

The fresh pigskin is milky white, and the fat is white and shiny. The muscles are evenly red, the surface is slightly dry or wet, but it does not stick to the hands, and the elasticity is good. The shiatsu depression immediately recovers, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat is firm. After thawing, the color, smell and water content of muscle are normal, and there is no peculiar smell.

Extended data:

Cooking skills of pork:

1, pork should not be soaked in water for a long time;

2. Pork should be cut obliquely. Pork meat is thin and has little gluten. It won't break if you cut it diagonally, and it won't plug when you eat it.

3. Pork is usually washed with cold water instead of hot water. Hot water will pyrolyze the myolytic protein in pork and affect the taste.

Sometimes there are parasites in pork. When eaten raw or inadequately conditioned, hookworms may parasitize the liver or brain, and pork should be cooked at will;

5. It is not advisable to drink a lot of tea after eating pork. Tannic acid in tea will synthesize protein tannic acid with protein, which will slow down intestinal peristalsis and affect digestion.

Reference link: Baidu Encyclopedia-Pork